If you love a cozy, comforting dish that shines at any holiday table, you are going to adore this Sweet Potato Casserole with Pecan Topping and Marshmallows Recipe. It combines the natural sweetness and creaminess of tender mashed sweet potatoes with a crunchy, buttery pecan topping and that irresistible golden marshmallow finish. This dish is like a warm hug in food form, easy to make, and guaranteed to bring smiles around the dinner table.
Ingredients You’ll Need
Gathering the right ingredients is the first step to nailing this Sweet Potato Casserole with Pecan Topping and Marshmallows Recipe. Each one adds a special touch, from the rich sweetness of brown sugar to the crunch of pecans and gooey delight of marshmallows.
- 4 large sweet potatoes, peeled and cubed: The star of the dish, providing natural sweetness and creamy texture when mashed.
- 1/2 cup unsalted butter, melted: Adds richness and smoothness to the potato mixture and topping.
- 1/2 cup milk: Ensures the sweet potatoes mash to a creamy softness without being dry.
- 1/4 cup brown sugar: Brings warmth and enhances the natural sweetness of the potatoes.
- 2 large eggs: Acts as a binder, keeping the casserole perfectly set.
- 1 teaspoon vanilla extract: Adds a subtle, inviting aroma and depth of flavor.
- 1/2 teaspoon ground cinnamon: A classic spice that warms every bite.
- 1/4 teaspoon ground nutmeg (optional): Offers a hint of spice that complements the cinnamon beautifully.
- Pinch of salt: Balances the sweetness and highlights all the flavors.
- 1/2 cup brown sugar (for topping): Sweetens the crunchy pecan topping for that perfect contrast.
- 1/3 cup all-purpose flour: Helps create a crumbly, golden topping texture.
- 1/3 cup unsalted butter, melted (for topping): Binds the topping ingredients and adds buttery richness.
- 1/2 cup chopped pecans: Provides a toasty crunch that makes the topping irresistible.
- 1 1/2 cups mini marshmallows (optional): Melts to a gooey, sweet finish that everyone loves.
How to Make Sweet Potato Casserole with Pecan Topping and Marshmallows Recipe
Step 1: Prep the Oven and Dish
Start by preheating your oven to 350°F (175°C). Grease a 9×13-inch baking dish thoroughly; this prevents sticking and helps your casserole come out perfectly formed after baking.
Step 2: Cook the Sweet Potatoes
Put your peeled and cubed sweet potatoes in a large pot of boiling water and cook them until they are fork-tender, about 15-20 minutes. This step is crucial for getting that smooth, creamy texture that makes this dish pop.
Step 3: Mash and Mix the Sweet Potato Base
Drain the sweet potatoes and let them cool slightly. Then, in a large bowl, mash them until silky and smooth. Stir in the melted butter, milk, brown sugar, eggs, vanilla extract, cinnamon, optional nutmeg, and salt. Mix everything until perfectly combined. This vibrant mixture will form the heart of your casserole.
Step 4: Layer the Sweet Potato Mixture
Spread the mashed sweet potato mixture evenly into your prepared baking dish. This even layer sets the stage for that luscious topping.
Step 5: Prepare the Pecan Topping
Mix the brown sugar, flour, and melted butter in a small bowl until crumbly. Add the chopped pecans and stir gently to combine. This crumbly, nutty topping is what makes this Sweet Potato Casserole with Pecan Topping and Marshmallows Recipe stand out.
Step 6: Add Topping and Marshmallows
Sprinkle the pecan mixture evenly over the sweet potato layer. If you love the classic fluffy top, scatter mini marshmallows generously over the pecans. They will toast to a perfect golden brown in the oven.
Step 7: Bake to Perfection
Pop the casserole into your preheated oven and bake for 25-30 minutes. Look for a golden brown, bubbly topping and nicely toasted marshmallows that send a deliciously inviting aroma through your kitchen.
Step 8: Cool and Get Ready to Serve
Once baked, let the casserole cool slightly before serving. This helps it set so every scoop holds together beautifully while still being meltingly soft.
How to Serve Sweet Potato Casserole with Pecan Topping and Marshmallows Recipe
Garnishes
To elevate your serving, consider sprinkling a few extra toasted pecans on top or a light dusting of ground cinnamon. Freshly chopped parsley or a drizzle of maple syrup can also add an unexpected pop of color and flavor that pairs wonderfully with the casserole’s sweetness.
Side Dishes
This dish pairs incredibly well with roasted turkey, glazed ham, or even a simple green salad. The rich, creamy texture and sweet topping balance savory mains perfectly, making it a quintessential holiday or comfort food side.
Creative Ways to Present
For a charming twist, serve the casserole in individual ramekins or mini cast iron skillets. This not only looks inviting but allows each guest to enjoy their own personal-sized portion of this lovely Sweet Potato Casserole with Pecan Topping and Marshmallows Recipe.
Make Ahead and Storage
Storing Leftovers
Place any leftover casserole in an airtight container and store it in the refrigerator for up to 4 days. The flavors deepen over time, often tasting even better the next day!
Freezing
You can freeze this casserole before baking. Assemble your dish in a freezer-safe container, cover tightly with foil, and freeze for up to 2 months. When ready to enjoy, thaw overnight in the fridge and bake as directed, adding a few extra minutes to cooking time.
Reheating
Reheat leftovers in the oven at 350°F (175°C) until warmed through, about 15-20 minutes. This method preserves the crispiness of the topping better than microwaving, which can make the crust soggy.
FAQs
Can I make this casserole vegan?
Yes! Substitute the butter with plant-based margarine, use a non-dairy milk, and replace eggs with flax eggs or a commercial egg replacer. For marshmallows, look for vegan varieties to keep the dish animal-free.
What can I use instead of marshmallows?
If marshmallows are not your thing, you can skip them or substitute with a crunchy topping like extra pecans or a sprinkle of brown sugar and cinnamon mixture. Some also enjoy a toasted coconut topping for a tropical flair.
Is this casserole sweet or savory?
While predominantly sweet thanks to the brown sugar and marshmallows, the balance of spices and salt makes this dish a perfect complement to savory mains, offering a well-rounded flavor experience.
Can I prepare this dish ahead of time?
Absolutely! You can make the casserole a day in advance, cover it tightly, and refrigerate. When you’re ready, just bake it fresh for that golden topping and warm filling we all love.
How do I get the topping crispy and not soggy?
Make sure not to add too many marshmallows, and bake uncovered so the topping can toast properly. Letting the casserole cool slightly before serving helps the topping stay firm and crunchy.
Final Thoughts
This Sweet Potato Casserole with Pecan Topping and Marshmallows Recipe is a real crowd-pleaser, combining textures and flavors that feel like a celebration in every bite. If you’re looking to add a warm, inviting dish to your holiday spread or simply want to cozy up with a comforting treat, this casserole is a must-try. Give it a go, and I promise it will become one of your favorites to make and share!
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Sweet Potato Casserole with Pecan Topping and Marshmallows Recipe
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 8-10 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
Description
This Sweet Potato Casserole is a classic holiday side dish featuring creamy mashed sweet potatoes topped with a crunchy pecan streusel and optional toasted mini marshmallows. It blends warm spices, buttery richness, and a sweet, nutty topping to perfectly complement any festive meal.
Ingredients
Sweet Potato Mixture
- 4 large sweet potatoes, peeled and cubed
- 1/2 cup unsalted butter, melted
- 1/2 cup milk
- 1/4 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg (optional)
- Pinch of salt
Topping
- 1/2 cup brown sugar
- 1/3 cup all-purpose flour
- 1/3 cup unsalted butter, melted
- 1/2 cup chopped pecans
- 1 1/2 cups mini marshmallows (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish to prepare for baking the casserole.
- Cook Sweet Potatoes: Place the peeled and cubed sweet potatoes in a large pot of boiling water. Boil for 15-20 minutes until they are fork-tender. Drain well and allow to cool slightly.
- Mash and Mix: In a large bowl, mash the cooked sweet potatoes until smooth. Stir in the melted butter, milk, brown sugar, eggs, vanilla extract, cinnamon, nutmeg (if using), and a pinch of salt until the mixture is well combined and smooth.
- Assemble Sweet Potato Layer: Spread the sweet potato mixture evenly into the prepared greased baking dish, smoothing the surface with a spatula.
- Prepare Topping: In a small bowl, combine brown sugar, all-purpose flour, and melted butter until the mixture becomes crumbly. Stir in the chopped pecans to create the streusel topping.
- Add Topping: Sprinkle the pecan streusel evenly over the sweet potato layer in the baking dish. If desired, add a sprinkle of mini marshmallows on top of the streusel for extra sweetness and texture.
- Bake: Place the casserole in the preheated oven and bake for 25-30 minutes, or until the topping is golden brown and the marshmallows are toasted and lightly browned.
- Cool and Serve: Remove the casserole from the oven and allow it to cool slightly before serving to let the layers set.
Notes
- You can omit the mini marshmallows for a less sweet topping or to keep it more traditional.
- Use pecan halves or chopped walnuts as alternatives for the topping nuts.
- For a dairy-free version, substitute the butter and milk with plant-based alternatives.
- Make sure to cook the sweet potatoes until very tender for smooth mashing and the best texture.
- This casserole can be prepared a day ahead; assemble it and refrigerate, then bake before serving.
